Ingredients:

  • 1.5 lbs Yukon Gold potatoes, 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 large head broccoli, cut into bite-sized florets
  • 1 tbsp grass-fed butter
  • 1 tsp fresh lemon juice
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed Yukon Gold potatoes with olive oil, rosemary, thyme, salt, and pepper directly on a large rimmed baking sheet.
  2. Spread potatoes in a single layer and roast for 30 minutes until edges are mahogany-colored and crisp.
  3. Heat a heavy-bottomed skillet over medium-high heat. Add the ground beef and let it sear undisturbed for 3 minutes to develop a crust.
  4. Break the beef apart and add the diced onion and minced garlic. Sauté until the onions are translucent and the beef is fully cooked.
  5. Stir in the Worcestershire sauce and smoked paprika to glaze the meat. Season with additional salt and pepper to taste.
  6. Bring 1 inch of water to a boil in a pot. Place broccoli florets in a steamer basket, cover, and steam for 4-5 minutes until snap-tender and vibrant green.
  7. Toss the steamed broccoli with butter, lemon juice, and red pepper flakes before serving alongside the beef and potatoes.